Chewy Cinnamon Graham Crackers

These graham crackers are subtly sweet, slightly soft, and a little chewy—perfect for dipping into tea or milk and terrific for making gluten-free s’mores! The thinner you roll out the dough, the firmer the grahams will be. Our family favorite is using them to make mini PB&J sandwiches, which pack well in a lunch box and hold up nicely for hours.

INGREDIENTS:

MAKES ABOUT 2 DOZEN CRACKERS

• 1¾ cups almond flour, plus 2 tablespoons for dusting

• 1½ teaspoons ground cinnamon

• ¼ teaspoon salt

• 1 large egg

• 3 tablespoons pure maple syrup

• 1 tablespoon coconut oil, melted

• 10 drops liquid stevia (to pick up the sweetness a little; optional)

DIRECTIONS:

1 Preheat the oven to 350° with racks in the upper and lower thirds.

2 In a medium bowl, combine the almond flour, cinnamon, and salt. In a small bowl, whisk the egg with the maple syrup, coconut oil, and stevia (if using). Stir the egg mixture into the almond flour mixture until thoroughly combined; the dough will be sticky.

3 Dust a work surface with the 2 tablespoons of almond flour. Transfer the dough to the work surface and gather it into a ball, then cut the dough in half.

4 Roll out each piece of dough between 2 sheets of wax paper until it is rectangular, no more than 1/8 inch thick (which is quite thin). Try to keep the thickness consistent for even baking. Carefully peel off the top sheet of wax paper (it may try to stick to the dough), then use the bottom sheet of wax paper to carefully lift and flip the dough onto 2 baking sheets. Trim any overhang.

5 Bake for around 10 minutes, until the graham crackers are lightly golden, rotating the baking sheets from front to back and top to bottom halfway through and making sure not to let the crackers burn around the edges.

Note:

Let the graham crackers cool on the baking sheets for at least 30 minutes before storing or eating. They will be slightly soft and chewy.

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